Lunches and dinners – Sample Dishes

Starters

Pan fried scallops with black pudding and apple puree
Double baked cheese, leek and thyme souffles
Medley of mushrooms on toasted ciabatta with Parma ham, parmesan & thyme
Baked smoked haddock creams on baby leaves with olive oil and lemon drizzle
Partridge, pistachio & apricot terrine with plum chutney and rustic bread
Smoked salmon and dill tartlets
Mixed leaves with crisp pancetta, parmesan flakes, poached egg and ciabatta

Main courses

Prime Scottish fillet of beef en croute with red wine sauce
Roast breast of duck with cherry brandy and orange sauce
Pan fried breast of chicken with apple and mustard cream sauce
Rack of Staffordshire lamb with redcurrant and port sauce
Roast rack of pork, glazed apples and cider sauce
Grilled fillet of bass with beurre blanc & spinach
Roasted Mediterranean vegetable cannelloni

Desserts

Passion fruit and lemon meringue roulade
Tia Maria cheesecake
Raspberry and almond tart
Chocolate and pear tart
Pannacotta with mixed berries soaked in kirsch with hazelnut shortbread
Rhubarb crème brulee with orange shortbread biscuit
Sticky toffee pudding with toffee sauce
Chocolate and amaretto mousse
Fresh green fruit salad with mint syrup

© 2018 Mary Herman Smith Catering